We missed crawfish season this year and will continue to miss it since we are no longer living in the South due to my husbands first wife; the United States Air Force. So I wanted to cook my family something familiar. I decided to go with Frogmore Stew for supper tonight, which is really not a stew at all and doesn’t have any frogs in it at all. It has shrimp, corn cobs, red potatoes and sausage, but you could also add crab legs or crawfish.
2 1/2 gallons water
Juice of one (1) lemon
Salt to taste
3 tablespoons butter (makes shrimp, crab and/or crawfish easy to peel)
4 tablespoons Old Bay Seasoning
1 yellow onion, quartered
4 celery stalks, cut in half
1 quart of whole mushrooms, rinsed and stems removed
Redskin new potatoes (depending on size, 3 or more per person)
2 pounds sausage (like Andouille or Kielbasa, etc.), cut into 1/2-inch slices
10 to 12 ears of shucked corn on the cob, broken into 3-inch pieces
4 pounds uncooked shrimp in shell, preferably jumbo-size shrimp**
2 tablespoons crab boil seasoning per gallon water (or more to taste)
** Some people like to substitute fresh crab for the shrimp.
In a very large stock pot over medium-high heat, add the water, butter, lemon, salt, crab boil and Old Bay Seasoning; bring to a boil.
When the seasoned water comes to a boil, add redskin potatoes, onion and celery and boil for 20 minutes. When done, the potatoes should be easily pierced with a knife, but not mushy.
Add sausage and gently boil, uncovered, 5 minutes.
Add corn and cook and continue cooking an additional 5 minutes (begin timing immediately; don’t wait until water is boiling).
Add shrimp and mushrooms and cook and additional 3 to 5 minutes longer. Don’t over cook the shrimp. The shrimp will turn pink when done. Remove from heat and drain immediately.
Serve with lots of paper towels or napkins and ice-cold beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes. This is a messy dish; you’ll need a whole handful of napkins or paper towels.
Yields 8 servings.